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Ricky's All Day Grill 232

8770 84 Street Fort Saskatchewan AB T8L 4R5 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill 232 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on August 19, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 24 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 6 separate inspections, most recently on August 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on February 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 11, 2026. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 11, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 14 times across 6 separate inspections, most recently on August 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coil around dishwashing faucet was observed with an accumulation of grime. Clean and sanitize the coil to prevent contamination.
  3. Risk Management Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unaware that QUATS test strips were available in the facility, as a result, sanitizer solutions were not being routinely tested. Ensure sanitizer solutions are tested frequently to verify that the concentration remains at an effective level(200ppm or as indicated by manufacturer)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked and missing floor tiles were observed in the cookline area. 2. Two holes partially covered with duct tape were observed on the wall opposite the walk-in cooler and freezer.Repair the damaged surfaces using durable, smooth, and easily cleanable materials to maintain the premises in good repair and facilitate ease of cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Significant accumulation of black grime was observed on the caulking/sealant along the joint between dishwashing surfaces and the wall. Replace the affected caulking/sealant to restore a smooth, cleanable surface. Maintain the area in a clean and sanitary condition to prevent future accumulation of the black grime.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. An accumulation of dust and grime was observed on the interior surfaces of the ice machine. Ensure ice machine is cleaned regularly to protect ice from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers were observed stored alongside cleaning equipment in the storage area near the ice machine. Food contact items must be stored separately from cleaning equipment to prevent contamination. Relocate and store food containers in a clean, protected area designated for food-contact items only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The QUATS sanitizer dispenser is not dispensing sanitizer at the correct concentration. Testing showed the sanitizer concentration was 500 ppm or greater, which exceeds the required concentration. Ensure the dispenser is calibrated or repaired to ensure the sanitizer solution is dispensed at the approved concentration. QUATS sanitizer must be manually diluted to 200ppm until the dispenser is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Several floor areas were observed with accumulations of grease and grime including but not limited to:-Around the grease trap.-Areas along walls and under equipment.-The floor in the storage room adjacent to the cookline.2. Coil around dishwashing faucet was observed with an accumulation of grime. Clean and sanitize the coil to prevent contamination.Ensure all areas of the facility, including floors, hard to reach spaces, and areas beneath and behind equipment, are cleaned and maintained in a sanitary condition.
  4. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentrations were measured at 500ppm in both sanitizer buckets and at the dispenser. Quats sanitizer solutions must be maintained at 200ppm or as indicated by manufacturer. Staff were instructed to dilute the sanitizer after dispensing pending calibration or repair of the dispenser. Bucket sanitizer concentrations were adjusted to the required concentration during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed stored on a cart and on surfaces along the cookline. Used cleaning cloths must be stored in a sanitizer solution between uses to prevent bacteria growth. Staff placed the cleaning cloths in the available sanitizer buckets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored directly in food ingredients with handles contacting the bulk food, creating a risk of contamination. Scoops must be stored in a manner that prevents contamination of food. All affected scoops were removed during the inspection for washing and sanitizing.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of multi-use insect spray was observed in the storage area next to the ice machine. Pesticides must only be applied in a food establishment by a licensed and certified pest control operator. The insect spray was discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unaware that QUATS test strips were available in the facility, as a result, sanitizer solutions were not being routinely tested. Ensure sanitizer solutions are tested frequently to verify that the concentration remains at an effective level (200ppm or as indicated by manufacturer)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sanitizer bucket was stored in the handwashing sink adjacent to the 2-compartment sink and the handwashing sinks at the cookline and in the rear food preparation area were obstructed by a garbage bin and utility cart.Handwashing sinks must remain accessible and be used exclusively for handwashing. The obstructions were removed during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were available for review during the inspection. Records must be kept on site and available to a health inspector upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked and missing floor tiles were observed in the cookline area. 2. Two holes partially covered with duct tape were observed on the wall opposite the walk-in cooler and freezer.Repair the damaged surfaces using durable, smooth, and easily cleanable materials to maintain the premises in good repair and facilitate ease of cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Significant accumulation of black grime was observed on the caulking/sealant along the joint between dishwashing surfaces and the wall. Replace the affected caulking/sealant to restore a smooth, cleanable surface. Maintain the area in a clean and sanitary condition to prevent future accumulation of the black grime.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. An accumulation of dust and grime was observed on the interior surfaces of the ice machine. Ensure ice machine is cleaned regularly to protect ice from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A frayed strainer, and a wire brush in disrepair with numerous wire strands missing were observed.These items were discarded during the inspection.Discontinue the use of metal wire brushes to prevent physical contamination of food from detached wire strands and ensure utensils in disrepair are discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well was turned off, and the scoop was stored in standing cold water inside a tumbler placed in the dipper well.Ensure the ice cream scoop is stored properly and the dipper well remains operational whenever ice cream scoops are in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty can opener with accumulation of food residue and kitchen tongs with food residue were stored in the clean utensil area.Kitchen tongs were removed and sent for cleaning and the can opener was cleaned during inspection.Ensure utensils and dishes are inspected after dishwashing to verify cleanliness good repair and suitability for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers were observed stored alongside cleaning equipment in the storage area near the ice machine. Food contact items must be stored separately from cleaning equipment to prevent contamination. Relocate and store food containers in a clean, protected area designated for food-contact items only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The QUATS sanitizer dispenser is not dispensing sanitizer at the correct concentration. Testing showed the sanitizer concentration was 500 ppm or greater, which exceeds the required concentration(200ppm). Ensure the dispenser is calibrated or repaired to ensure the sanitizer solution is dispensed at the approved concentration. QUATS sanitizer must be manually diluted to 200ppm until the dispenser is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Several floor areas were observed with accumulations of grease and grime including but not limited to:-Around the grease trap.-Areas along walls and under equipment.-The floor in the storage room adjacent to the cookline.2. Coil around dishwashing faucet was observed with an accumulation of grime. Clean and sanitize the coil to prevent contamination.Ensure all areas of the facility, including floors, hard to reach spaces, and areas beneath and behind equipment, are cleaned and maintained in a sanitary condition.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some of the cutting boards in the facility are heavily rutted. Replace or repair cutting boards so that they are smooth, non-porous and easy to clean.2. There was a large amount of ice build up in the cook line freezer.Defrost freezer.
  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was an accumulation of black growth on the ice machine. Operator instructed to obtain am alternative source of ice until ice machine is fully dissembled cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk foods items. Use a scoop with a handle and store so that handle is not being placed directly inside bulk food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured a chlorine residual of 0ppm after multiple attempts. Operator to sanitizer all dishes, utensils, and equipment manually until dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back of the meat slicer blade and guard. Fully disassemble clean and sanitize slicer prior to next use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some of the cutting boards in the facility are heavily rutted. Replace or repair cutting boards so that they are smooth, non-porous and easy to clean.2. There was a large amount of ice build up in the cook line freezer.Defrost freezer.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Opened Teriyaki and honey garlic sauces that stated refrigerate after opening were being stored at room temperature.Containers of opened sauce were moved to refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored at room temperature without any time monitoring. Eggs measured 17 degrees Celsius at the top. There was a thin layer of ice at the bottom of the container, but it was not keeping eggs at appropriate temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured a chlorine residual of 0ppm after multiple runs.Operator prepared to manually sanitize utensils and equipment. Dishwasher company was called to repair the dishwasher. Dishwasher was able to produce 100 ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There are cracked and missing floor tiles in the cook line. Notably four tiles are missing directly Infront of the grill.2. There are two holes in the wall across from the walk-in cooler and freezer doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover in the walk-in cooler.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation counters. The operator stored the cloths in a 200ppm Quat sanitizer solution.Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A small bowl without handle was being used to portion sugar in dry storage bin. The operator removed the bowl during inspection.Please ensure scoops with handles are used to portion food in the facility to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the walk-in cooler and walk-in freezer were missing protective covers.Please ensure the light fixtures are provided with shatterproof covers to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was stored on an unclean shelf. The operator was advised to move the scoop to the dishwasher for washing/sanitizing and ensure ice scoops are stored in a separate clean container.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on the kitchen counter and hanging on a staff kitchen wear. The cleaning cloths were stored in buckets of sanitizing solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizing solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were stored on the floor in the dry storage room. The operator moved the bags to the shelf during inspection.Please ensure all food items in the facility are always stored above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooler at the food prep area had no thermometer. The operator replaced the missing thermometer during inspection. Please ensure all coolers are supplied with functional thermometers. Daily temperature log must always be maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the dry storage room had no protective cover.Please replace the missing cover to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two waffle making equipment at the kitchen were unclean. Grease, old dirt and debris were observed at the corners. Please clean the equipment and ensure all equipment in the facility are always maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas in the facility were unclean, especially hard to reach areas. Dirt and debris were observed at the following areas.- Underneath shelves in the dry storage and supply storage rooms.- Underneath counters at the back area.- Underneath shelves and counters around the dishwashing area. Please ensure these areas and all hard-to-reach areas are cleaned.

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